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Badrijani eggplant rolls served on a plate
Delicious and appetizing eggplant rolls

Georgian Walnut-Stuffed Eggplant Rolls (Badrijani Nigvzit)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
A Georgian table (supra) is unimaginable without walnuts. Badrijani Nigvzit (walnut eggplant) is an iconic cold appetizer. The silkiness of fried eggplant meets the textured richness of garlicky walnut cream. While the original uses vinegar for acidity, this version uses yogurt for a lighter, creamier freshness.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 400 kcal
🌍 Cuisine Georgian

Ingredients

Equipment Needed

  • Skillet
  • Food processor or mortar

Allergen Information

⚠️ Tree Nut (Walnut)
⚠️ Milk

Instructions

1 ✓

Slice eggplant lengthwise approx 1/4 inch thick. Salt both sides and let stand 15 minutes until beads of water appear.

Tip: Salt draws water from cells (osmosis), so eggplant absorbs less oil and loses bitterness.
2 ✓

Meanwhile, make filling: blend walnuts, garlic, spices, and yogurt in a food processor into a creamy paste.

Tip: Walnuts must be fully pulverized to be spreadable.
3 ✓

Pat eggplant slices dry. Heat oil in skillet; fry slices 3-4 minutes per side until golden brown and soft.

Tip: Only flip when browned. Moving too soon causes tearing.
4 ✓

Drain on paper towels and let cool. Cream would run off hot eggplant.

Tip: Cooling firms the structure, making rolling easier.
5 ✓

Spread slices with walnut cream, sprinkle with chopped parsley, and roll up. Refrigerate until serving.

Recipe FAQ

Why did the eggplant soak up so much oil?
Eggplant is like a sponge. If you don't salt it beforehand or fry in oil that's too cool, it absorbs a lot of grease.

Ingredients

  • 2 medium Eggplants
  • 3 cloves Garlic
  • 1 cup Walnut Halves
  • 1 tsp Paprika (or Georgian spice mix)
  • 4 tbsp Olive Oil (for frying)
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Parsley (or Cilantro)
  • 0.5 cup Thick Yogurt (Greek style)